1. Brown pork in a large nonstick skillet in oil, working in batches to avoid crowding. Transfer meat to a large slow cooker.
2. Puree stock, masa, pasilla peppers and green chiles in a blender or food processor. Place in slow cooker with remaining ingredients. Cover and cook on high for 3½ hours or on low for 7 hours.

Made this this weekend and it was VERY tasty! I am curious as to why it looks so red in the picture in the magazine, and somewhat red here, but mine came out much more green like Chilli Verde? I wonder if an ingredient was left out or misslabled.

So glad you loved it! We have asked our experts and they said the combination of the Raley's Fire Roasted Salsa and the Pasilla peppers should have made the sauce very red. - Jessica, Raley's Service Center

Yes pasilla is dried peppers. Rather than using whole dried I used ground pasilla Chile from the Mexican spice section. The mole (sauce)was adjusted to taste as I added the ground pasilla to the blender. I made this dish for Christmas and doubled the recipe so was very careful regarding the "heat" for some of my guests, thus the sauce was red but not very red. It wad a hit with my guests.

Recipe should say dried pasilla peppers. At least in CA, we have access to all kinds of fresh chilis and this is confusing. Also, you need to check the calorie count of this recipe again. I have run it a number of times and I always get 430 instead of 331.

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